recipe: peaches and cream ice cream!

recipe: peaches and cream ice cream! I.

we ended up getting hundreds of peaches off the tree this years, so i figured after the success with purple moon ice cream i’d try my luck with a peaches and cream recipe! it’s basically my regular vanilla recipe ( which somehow i’ve posted?! ) with this peach processing methodology.

1 1/2 to 2 pounds fresh peaches, peeled, pitted and chopped into pieces
4 1/2 teaspoons lemon juice
2 1/2 cups organic valley half-and-half
8 organic valley egg yolks
1 3/4 cup sugar
2 1/2 cups organic valley heavy whipping cream
4 tsp. vanilla extract
1/8th teaspoon salt

optional maple syrup for topping


combine the peaches, 1/2 cup of the sugar and the lemon juice in a medium bowl. stir, cover and refrigerate overnight.

in a medium saucepan over medium heat, heat half-and-half until very hot, but not boiling, stirring frequently. Remove from heat and set aside.

in a mixing bowl, whisk together egg yolks and sugar until well blended and slightly thickened.

very gradually add half-and-half to egg yolks and sugar and mix until blended.

return half-and-half mixture to saucepan and cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. do not boil.

transfer half-and-half mixture into large bowl. stir in whipping cream, vanilla and salt.

cover and chill thoroughly, at least 8 hours.

assemble ice cream maker according to directions.

place a fine-mesh sieve over the bowl and pour the peaches into the sieve, straining the juice into the custard mixture.

start up ice cream maker and add mixture slowly.

churn for about 20 minutes until thick, soft-serve consistency is reached. add the peaches after about 15 minutes of churning.

put in a freezer safe container and store in the freezer.

recipe: peaches and cream ice cream! II.

in a fit of inspiration, odin and i decided to drizzle a bit of maple syrup on top of the ice cream and it is almost impossible to describe how outrageously good the result turned out. i mean, with 8 egg yolks and heavy whipping cream, the vanilla recipe is already a nearly over-the-top rich and creamy custard and when you add in the peach juice and peaches and maple syrup, well, it’s eyes-rolling-in-the-back-of-your-head good.

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